Just some ideas about adjustments to Mama's Pound Cake - I found many recipes online that are almost identical, most do use only 5 eggs & 1 tsp b.p. & maybe 4 or 5 T cocoa - I make a family favorite mayonnaise chocolate cake (I hate mayonnaise, you can't taste it in the cake!) that is very dark chocolate and it only use 1/3 cup cocoa with 3 cups flour, but with all the butter, Crisco & sugar maybe that tones down the cocoa, but you might try cutting back a bit on the flour.
Also, here are some tips from a favorite cooking site of mine... maybe grandma did some of these things & you didn't notice -
Cook
PauletteAugust 27, 2014
Well, I am Susan's sister and Mama's granddaughter, and I have eaten many pieces of pound cake. I am the moocher of all my sister's cooking, and her pound cakes are delicious! (I prefer the plain ones because they remind me of all those Sunday family dinners of our youth.)
CarolynAugust 27, 2014
Sometimes I think that the quality of ingredients have changed over the years. That might be what has affected the quality of your pound cake. I have to thank you for including your Mama's recipe. I found myself thinking as I read throughout the article, "I hope she gives us her recipe." I'll try it and see how it comes out. Thanks again.
STWAugust 27, 2014
Probably not as good as my grandmother's and hers has an added benefit. I can split the recipe close to the end and make half the calf lemon and half chocolate. That way I don't have to decide which one I want until I'm cutting a piece. You can bake one on top of the other instead of side-by-side but one flavor misses the top that way.
Janice Kapp PerryAugust 27, 2014
I love every Susan Elzey article--my kind of humor and wisdom! And if you haven't read her book, you're missing a great experience!
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Penny RocheAugust 27, 2014
Just some ideas about adjustments to Mama's Pound Cake - I found many recipes online that are almost identical, most do use only 5 eggs & 1 tsp b.p. & maybe 4 or 5 T cocoa - I make a family favorite mayonnaise chocolate cake (I hate mayonnaise, you can't taste it in the cake!) that is very dark chocolate and it only use 1/3 cup cocoa with 3 cups flour, but with all the butter, Crisco & sugar maybe that tones down the cocoa, but you might try cutting back a bit on the flour. Also, here are some tips from a favorite cooking site of mine... maybe grandma did some of these things & you didn't notice - Cook
PauletteAugust 27, 2014
Well, I am Susan's sister and Mama's granddaughter, and I have eaten many pieces of pound cake. I am the moocher of all my sister's cooking, and her pound cakes are delicious! (I prefer the plain ones because they remind me of all those Sunday family dinners of our youth.)
CarolynAugust 27, 2014
Sometimes I think that the quality of ingredients have changed over the years. That might be what has affected the quality of your pound cake. I have to thank you for including your Mama's recipe. I found myself thinking as I read throughout the article, "I hope she gives us her recipe." I'll try it and see how it comes out. Thanks again.
STWAugust 27, 2014
Probably not as good as my grandmother's and hers has an added benefit. I can split the recipe close to the end and make half the calf lemon and half chocolate. That way I don't have to decide which one I want until I'm cutting a piece. You can bake one on top of the other instead of side-by-side but one flavor misses the top that way.
Janice Kapp PerryAugust 27, 2014
I love every Susan Elzey article--my kind of humor and wisdom! And if you haven't read her book, you're missing a great experience!
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